Eggplant Spread

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Place eggplants, cut side up, on a baking sheet.

3. 3

   Cut 12 slits in the flesh and stuff with garlic and thyme (see why they are pre-cut?

4. 4

   ).

5. 5

   Drizzle with 2 tablespoons of oil and season with salt.

6. 6

   Bake until tender, about 1 hour.

7. 7

   Let cool about 20 minutes, then scoop out flesh and place in a food processor.

8. 8

   Add parsley, basil, lemon juice, and 2 more tablespoons of oil.

9. 9

   Process until smooth, season with about 1 teaspoon salt and 1 teaspoon pepper.

10. 10

    Can be stored in the refrigerator about 3 days.

No additional tips available.